Hazy New England IPA is a new beer style that has become very popular the past years. They are Hazy and Juicy, full bodied with a lot of hops and absolutely delicious.
I have experimented by not boiling the wort at all. After the mash out I keep the wort for 75C as I steep the first hop addition for 20-30 minutes. The wort will be pasteurised and will not get any weird tastes or infection.
In the middle of the fermentation after 2 days I dry hop. Then I add more dry hop after 5-6 days. Then I keg it after 10-12 days with a third addition of dry hops in the keg.
New England India pale ales are a style of IPA invented in Vermont in the early 2010s. They are characterized by juicy, citrus, and floral flavours, with an emphasis on hop aroma with low bitterness. They also have a smooth consistency or mouthfeel, and a hazy appearance. These characteristics are achieved using a combination of brewing techniques, including the use of particular strains of yeast, the timing of adding the hops, and adjusting the chemistry of the water. The style has become popular among New England brewers. New England IPAs need not be brewed in New England. It was officially recognized as a separate beer style, the Juicy or Hazy India Pale Ale, by the Brewers Association in 2018.Wikipedia
Raw Hazy & Juicy IPA
The Hazy New England IPA I do is called Raw Hazy & Juicy, I explain…
Raw; the wort is not boiled. It is heated up to 75C and then held that temperature for 20-30 minutes to pasteurise it.
Hazy; I use up to 30% flaked oats and wheat, this makes it hazy and full body feel.
Juicy; I dry hop twice in the fermentation process, then usually once more in the keg.